Cut stems from coriander. Reserve leafy tops for salad.
Finely chop coriander stems and place in food processor with fish, curry paste and rind. Process to form a coarse paste. Add egg and flour. Pulse briefly to combine.
Transfer mixture to a large bowl. Flatten surface. Mark into 12 even portions. Shape each portion into a 7cm cake. Place on a baking paper-lined tray.
Heat half the oil in a medium, non-stick frying pan over a mediumhigh heat. Add 6 fish cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Transfer to a large plate. Cover with foil to keep warm. Repeat step with remaining oil and fish cakes.
To make salad, place vermicelli in a heatproof bowl. Cover with boiling water. Stand for 3 minutes, stirring to separate strands. Drain. Rinse under cold water. Drain again. Transfer to a large bowl. Add carrot, cucumber, snow peas, shallots, reserved coriander leaves and combined lime juice, chilli jam and soy sauce. Toss until well combined. Sprinkle with peanuts.
Serve fish cakes with salad and lime wedges.